What lovely, light comfort food this is!
For the potatoes: These are my favourite potatoes because the satisfaction of the fried potatoes is there, but the frying is not.
Peel, wash, and pat dry the potatoes. Cut in thin strips of 1 cm width and place in a bowl. Using your hands to coat them well add olive oil and quite a lot of salt. Line a tray with parchment paper and cook in preheated oven at 200 degrees fan mode for about 40 minutes. Trust the colour. You want them golden and crunchy.
For the tomato sauce: In a big pan over medium heat saute:
Fennel, finely cut
Ginger, finely cut
Red chilli, finely cut
When they start to soften add:
Garlic, finely cut
Fennel seeds
After a few seconds deglaze with:
White wine
and add:
Tomatoes, grated
Tomato puree
sugar
Salt
Pepper.
Cook for a few minutes to reduce liquids. Lower the heat, and add:
Mussels, washed and cleaned
Cover the pan with a lid and cook for a few minutes, until they open. Trow away those that don’t. Turn off heat add:
Coriander leaves
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